Mom's Sugar Cookies with a Twist
1 c. unsalted butter, softened
1 c. The Tasteful Olive Italian Lemon infused olive oil
2 c. granulated sugar, divided
1 c. powdered sugar
1 t. vanilla extract
3 3/4 c. all purpose flour
1 t. baking soda
1 t. salt
1 t. cream of tartar
1 t. freshly ground nutmeg
Preheat the oven to 375. Cream butter and olive oil together in a stand mixer or with a hand mixer until light and well blended. Add the two sugars and beat until light in color and creamy. Add the vanilla. In a medium bowl, whisk the flour, soda, salt, cream of tartar and nutmeg. Gradually add the flour mixture into the butter/sugar mixture, beating just until blended (be careful not to overwork the dough).
Place 1 C sugar in flat container (pie pan will work). With small ice cream scoop, sprayed with non-stick oil spray, shape balls of dough and drop them into the sugar. Make 5 at a time, to not overcrowd the pie plate. With fingers, press on ball into the sugar, lift from pan and place sugared side up on ungreased cookie sheet. Bake for 10-12 minutes. Cookies should just begin to turn a delicate light brown around the edges. Do not overbake.
Hints: Use a 1-1/2" scoop to shape the cookies. This size gives you approximately 6 dozen cookies. Persian Lime infused extra virgin olive oil and Blood Orange infused extra virgin olive oil from The Tasteful Olive also make incredibly delicious cookies.
Author: Chef Kay Tucker
